Caraway cabbage with potatoes and sausage
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | (1/2 stick) butter or oil |
| 1 | medium | Onion; thinly sliced |
| 1 | medium | Head Savoy or green cabbage; coarsely shredded |
| 4 | mediums | Red potatoes; scrubbed and sliced |
| 2 | tablespoons | Caraway seed |
| ½ | cup | Beef or chicken stock |
| 2 | tablespoons | Red-wine vinegar |
| 1 | pounds | Polish sausage; sliced |
| 2 | tablespoons | Hot-sweet mustard |
| Salt and pepper | ||
Directions
Monthly Market Basket
Cabbage and Kohlrabi by Jeannette Ferrary and Louise Fiszer In a large skillet, heat the butter. Add the onion and cabbage and cook until wilted. Add the potato, caraway, stock, and vinegar. Bring to a boil; cover, reduce heat, and simmer for 12 minutes. Add the sausage and cook, uncovered, for another 6 minutes. Stir in the mustard and season with salt and pepper.
Serves 6.
Posted to recipelu-digest by SuzyWert@... on Feb 19, 1998